Vegan Martabak (English)

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3 pockets approx. 10x16cm 
Preparation time 45 minutes
Cooking time 40 minutes


For the dough;
225 g flour + extra for dusting
pinch of salt sunflower oil

For the filling:
½ red bell pepper, membrane removed, cut into 1 cm cubes
50 g broccoli, rinsed, drained, finely chopped, rosettes only (not the stump)
50 g green asparagus tips, finely chopped
½ leek, cut into very thin rings
1 tbsp cornflour
1 tbsp flour
2 tsp stock powder of your choice (e.g. vegetables, mushrooms, maggi)
½ tsp salt
¼ tsp cayenne pepper (optional)
150 g can of corn, drained
3 cloves of garlic, crushed
100 g bean sprouts, cleaned, washed, drained

 

  1. Place the flour and salt in a bowl with 100 ml of water and stir until well-formed. Place the dough on a floured work area and knead into a smooth dough. Divide the dough into three and make balls. Grease the dough balls well with a dash of sunflower oil and let them rest, covered, for 30 minutes.

  2. Make the filling. Mix the bell pepper, broccoli, asparagus tips and leek in a mixing bowl.

  3. In a small bowl, combine the cornflour, flour, stock powder (or crumbled stock cube), salt and cayenne pepper. Now stir this mixture through the vegetable mixture.

  4. Spoon a few tablespoons of the drained corn kernels into the vegetable mixture and put the rest in a bowl with the crushed garlic. Puree the corn coarsely with a stick blender. Add the pureed corn to the vegetable mixture and stir well.

  5. Heat a layer of sunflower oil in a frying pan over medium heat and make a tester with a tablespoon of the mixture. Check the flavour and adjust if necessary.

  6. Roll out a dough ball into a thin piece of about 2 mm thick (diameter approx. 25-26 cm).

  7. Place one third of the filling on the centre of the dough sheet and spread it out in a rectangular shape and spread one third of the bean sprouts on top. Fold the sides of the dough towards the centre, as if you were creating a closed envelope. (First the bottom flap, then the top flap to the centre, then the right and left flaps.) Make sure that the edges of the dough overlap slightly.

  8. Meanwhile heat a layer of oil in a frying pan.

  9. Place the martabek-envelopes in the warm pan and fry them turning every now and then until golden brown on all sides. Drain on kitchen paper.

  10. Cut the martabak into 2 or 4 and serve warm.

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Photographs partially Mitchell van Voorbergen in collaboration with

Good Cook Publishing